%0 Journal Article
%T DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE
%A Sazhenova, Y..
%A Lupinskaya, S..
%K Cottage cheese product, nutritional and biological value, amino-acid score, wild plant raw materials, nettle, sea-buckthorn puree
%J Food Processing: Techniques and Technology
%D 2016
%N 43
%P 6
%I Kemerovo State University